Momofuku-Style Chicken Wings Recipe

I have a dangerous addiction to chicken wings. I don't seek them out at sports bars, or any normal outlet. No, they are my guilty pleasure. After a whole chicken is butchered and properly dealt with, I lovingly stash the wings in the fridge for a latenight hunger pang. I find nothing wrong with deep-frying the reserved wings and tossing them with any number of sauces.

Buffalo sauce is fine. But on this particular night, I ended up with this strange adaption of Momofuku's chicken wings. Don't get me wrong. These are not the incredibly complex recipe in the official cookbook, which chef David Chang calls the "world's longest recipe for chicken wings." These are the shortcut, and they couldn't be easier.

Directions

1.

Pour enough oil to come half way up the side of a dutch oven. Heat over high heat until oil registers 400°F on a frying thermometer. Add 1 pound wings. Cook until browned and crisp, 10 to 12 minutes. Transfer to wire rack set in rimmed baking sheet. Repeat with remaining wings.

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